Risotto with mushrooms and asparagus

 
                    RISOTTO WITH MUSHROOMS AND ASPARAGUS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Wasnone
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Mushrooms -- assorment
    1       lb           Asparagus
    1       sm           Onion -- chopped very fine
    1       lb           Arborio rice
                         Olive oil and butter
    1       qt           Chicken stock
    1       qt           Red wine -- see options
      1/2   c            Parmesan cheese
                         Salt and pepper
 
   Assorted mushrooms: crimini, shitake, oyster; or
   combination of standard white, dried morel or porcini
   soaked in warm water one hour. OPTIONS: Need 2 quarts
   of liquid to cook the risotto. Half should be chicken
   stock but the rest can be either wine, mushroom
   liquid, or vegetable stock; or some combination. For a
   red wine, try Barbera D'Alba.
   
   Saute mushrooms in a little olive oil and butter and
   set aside. Blanch asparagus by a quick dip in boiling
   water until they turn bright green. Then plunge them
   in a bowl of ice water (not tap water). Chop off the
   tips and three or four inches os stalk. Save the rest
   for soup. With a low flame under the heaviest saucepan
   or saute pan you have: saute onion in a butter/oil
   combo until clear. Add rice and coat the grains with
   the oil. After a couple of minutes start adding liquid
   a little at a time, just enough to cover the rice.
   Stir often with a wooden spoon. Alternate chicken
   stock and the wine or other liquid. Continue adding
   the liquids a little at a time. The rice is done when
   it is still firm at the very middle of the grain but
   not crunchy to taste. This takes about 25 minutes.
   When it reaches this stage, add the mushrooms, a
   tablespoon of butter, the cheese, the salt and pepper,
   and thee sections of asparagus, saving the tips to
   decorate the tope of the dish.
   
   Recipe By     : Lou Jane Temple, Death by Rhubarb
   Categories : Grains                  Recipes From
   Mysteries
  
 
 
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